Beer Geek Wednesday

Hello old fren. It’s been a while. You’re looking well. Me, oh nothing really, just smacking a bunch of Raw Beers. On the cards this week was a Raw Oatcream, focused on a new hop variety from the l...

This week we delved deep into Burtinising our water profile to make the most moorish WC DIPA imaginable. But, since I despise water chemistry, we won’t be discussing it here.Leading into our Dark B...

Today we flew a little close to the medium molecular weight protein. You see, every time we make a Hazy Pale, we’ve been adding a couple percent more of rolled oats, in the resentful pursuit of sof...

One thing we’ve actively avoided talking about for the last three and a half years is water chemistry. And that’s no different today as we look at adding nitrogen to the wort before fermentation.Cl...

This week we’ve been feeling pretty bitter. In the relentless pursuit of hop intensity we have been playing around (exceptionally unscientifically) with dry hopping at different concentrations, sta...

What makes a beer style; where science, semantics, marketing and history collide. With brewers so readily pushing envelopes, there’s never been such a rapid development of beer styles, as there is ...

It’s April 23rd 1553 and some geezer up the road, with a pointy hat, who fancies himself as a Beer Baron, has just decreed that you can’t brew from tomorrow until September 29th due to all the spoi...

Widely regarded as the worst vlog in Brisbane, we here at Beer Geek Wednesday enjoy a dalliance in superfluous material. From mistakenly posting on a Tuesday, to writing about wine, nailing the bri...

Now, I know what you’re thinking, is this just a brewer’s Faustian ritual involving the dismemberment of sacrificial horse’s hooves to create a jelly like NEIPA. And while this certainly sounds lik...